Fresh and Hot! How to Make Crispy and Chewy “Goma Dango” (Sesame Balls)
When it comes to Chinese desserts, Goma Dango (Zhibaqiu) is just as essential as Annin Tofu. In Japan, these are beloved as a classic sweet treat.
The combination of chewy dough made from Shiratamako (glutinous rice flour), sweet red bean paste with a hint of sesame oil, and fragrant white sesame seeds is simply irresistible. Here is a guide to making restaurant-quality sesame balls at home without the fail!
📋 Ingredients (Makes 8 Pieces)
Choose either smooth (koshian) or coarse (tsubuan) red bean paste according to your preference!
| Category | Ingredients | Amount |
|---|---|---|
| Dough | Shiratamako (Glutinous rice flour) | 100g |
| Sugar | 9g | |
| Water | 90g | |
| Filling | Red bean paste (Anko) | 130g |
| Sesame oil (for aroma) | 4g | |
| Coating | White roasted sesame seeds | 20g |
| Frying oil | As needed |
💡 Nutrition Facts (Per Recipe) Calories: 1,362 kcal | Protein: 16.8g | Fat: 69.1g | Carb: 173.6g Calculated with a 20% oil absorption rate.
🍳 Cooking Steps
1. Prep the Filling
- Mix the red bean paste with sesame oil and roll into 8 balls (approx. 15g each).
- Pro-tip: If the paste is too soft to roll, microwave it for a few dozen seconds to evaporate some moisture.
2. Make the Dough
- Combine Shiratamako and sugar in a bowl. Add water in two batches, kneading well after each addition.
- Divide the dough into 8 pieces (approx. 27g each).
3. Wrapping (The Key Step!)
- Wrap each bean paste ball with the dough, sealing it carefully to prevent leaks.
- Expert Secret: Put the rolled bean paste balls in the freezer for a few hours! Because of the high sugar content, they won’t freeze rock-solid, but the firmer surface makes wrapping them in dough much easier.
4. Coat with Sesame
- Coat the surface of each ball generously with white sesame seeds.
- Pro-tip: After coating, gently squeeze the ball in your palm to help the seeds adhere so they don’t fall off during frying.
5. Deep Fry
- Heat oil to a low temperature (130°C to 140°C) and fry for about 4 minutes.
- Pro-tip: They burn easily at high heat! Use plenty of oil and gently roll them until they float and turn golden brown.
6. Finishing Touches
- Once they are a beautiful golden brown, transfer to a wire rack to drain the excess oil.
🌟 Success Tips for Your Kitchen
- Dough Thickness: Aim for an even thickness, but don’t worry if the shape isn’t perfect—that’s the charm of homemade cooking! ヽ(´▽｀)/
- Temperature Control: The biggest challenge is avoiding burnt seeds. By starting at a low temperature, the heat reaches the center while keeping the outside perfectly crispy.
Enjoy them while they are hot and the sesame aroma is at its peak!
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📖Read the Japanese version of this article here! [揚げたて最高！外はカリカリ、中はもちもち「ごま団子」の黄金比レシピ]
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